Pumpkin Strudel

Pumpkin Strudel

from flavcity.com
Dessert
60 min
9 servings

Crispy layers of phyllo sweetened with coconut sugar and studded with toasted walnuts.

Ingredients

  • 1 ¼ cupsroasted and chopped walnuts or pecans
  • 2 ½ cupspacked shredded pumpkin or acorn squash
  • ¾ cupcoconut or maple sugar
  • 1 ½ teaspoonspumpkin spice
  • 1 teaspoonground cinnamon
  • 1 pinchsalt
  • ¾ cupsmelted butter ((1 1/2 sticks of butter))
  • 9sheets whole wheat filo dough
  • 2 tablespoonspowdered maple sugar ((see directions below on how to make))

Directions

  1. 1

    Preheat oven to 300F

  2. 2

    Place walnuts on a sheet tray and bake until golden brown, about 7-10 minutes.

  3. 3

    Preheat oven to 375F.

  4. 4

    Cut and peel the pumpkin or squash and grate on the largest setting on the box grater.

  5. 5

    Measure 2.5 cups of packed pumpkin and add to a large bowl. Add the walnuts, coconut sugar, spices, and salt. If using maple sugar, make sure the to pack it in the measuring cup.

  6. 6

    Mix everything together well.

  7. 7

    Take a filo dough sheet and fold in half. Brush it with melted butter and put about 4 tablespoons of the mixture on the short side of the filo sheet and roll it to make a cigar.

  8. 8

    Brush melted butter on a half size sheet tray. Place the rolled filo in the sheet tray, repeat with the rest until you to fill the sheet tray.

  9. 9

    Brush the rest of the butter on top of the rolled filo and place in oven.

  10. 10

    Bake for about 45-55 minutes until nicely golden brown and delicious.

  11. 11

    Once cooled cut, and dust with with powdered maple or coconut sugar. To make that use a spice grinder to grind 1/2 cup maple or coconut sugar with 1/2 tablespoon of arrowroot starch.